Mexican Shrimp Cocktail Recipe Recipe

Name: Mexican Shrimp Cocktail Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 quarts water; 1/4 cup freshly squeezed lime juice; 2 tablespoons kosher salt; 1 1/2 pounds medium shrimp, peeled, tails removed, and deveined; 3 Roma tomatoes, halved lengthwise; 1/2 cup water; 1/4 cup freshly squeezed lime juice; 2 tablespoons sauce from canned chipotle chiles in adobo sauce; 1 1/2 tablespoons honey; 1 medium garlic clove, minced; Freshly ground black pepper, to taste; Kosher salt, to taste; 1 ripe avocado, pitted, peeled, and cut into 1/2-inch dice; 1/2 English cucumber, unpeeled, in 1/2-inch dice; 1/4 cup finely diced white onion; 1/4 cup chopped cilantro leaves; 1 jalapeno pepper, finely chopped; Kosher salt, to taste; Freshly squeezed lime juice, to taste; Lime wedges, for garnishing

Servings: persons

4 quarts water
1/4 cup freshly squeezed lime juice
2 tablespoons kosher salt
1 1/2 pounds medium shrimp, peeled, tails removed, and deveined
3 Roma tomatoes, halved lengthwise
1/2 cup water
1/4 cup freshly squeezed lime juice
2 tablespoons sauce from canned chipotle chiles in adobo sauce
1 1/2 tablespoons honey
1 medium garlic clove, minced
Freshly ground black pepper, to taste
Kosher salt, to taste
1 ripe avocado, pitted, peeled, and cut into 1/2-inch dice
1/2 English cucumber, unpeeled, in 1/2-inch dice
1/4 cup finely diced white onion
1/4 cup chopped cilantro leaves
1 jalapeno pepper, finely chopped
Kosher salt, to taste
Freshly squeezed lime juice, to taste
Lime wedges, for garnishing

1
In a large saucepan, combine the water, lime juice, and salt.
2
Bring to a boil over high heat and add the shrimp.
3
Cook until the shrimp are bright pink, curled, and firm but not overcooked, about 3 minutes.
4
Drain into a colander and cool under cold running water for about 1 minute.
5
Drain well, then transfer the shrimp to a bowl and set aside in the refrigerator.
6
Turn on the broiler and arrange a rack about 4 inches from the heat.
7
Line a rimmed baking sheet with foil.
8
Arrange the tomato halves on the foil, cut sides down.
9
Broil until the tomatoes are soft and lightly charred, about 10 to 12 minutes.
10
Set aside to cool.
11
In a blender, combine the water, broiled tomatoes, lime juice, adobo sauce, honey, garlic, and pepper.
12
Blend until smooth, about 1 minute.
13
Taste and season with salt and additional pepper, if needed.
14
Add the sauce to the shrimp, followed by the avocado, cucumber, onion, cilantro, and half of the jalapeno.
15
Toss gently until well combined.
16
Taste and add the remaining chopped jalapeno if desired, plus additional salt and lime juice to taste.
17
Serve in chilled bowls with lime wedges, accompanied by for scooping.

257

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 quarts water, 1/4 cup freshly squeezed lime juice, 2 tablespoons kosher salt, 1 1/2 pounds medium shrimp, peeled, tails removed, and deveined, and more.

Yes, Mexican Shrimp Cocktail Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Shrimp Cocktail Recipe

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